Sarasota's White Cheddar Cheese Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A flavorful soup with simple ingredients. This can be lunch, an easy dinner, or serve this with grilled brats/onions and a side of broccoli apple slaw (my favorite). Just add store bought broccoli slaw in a bag, add some apples, pears and your own dressing and you have a nice dinner. There are also many great recipes on here for slaw of every kind. I think originally this was adapted from Cuisine at Home or Cooking Light, but I have added my touches which I enjoy. Now when I make this, it is usually for friends, so there may be 8 or more of us, so I always make a big pot. You can easily scale this down and just make half, but it is so good that I go ahead and make this and enjoy it throughout the week for a nice snack, lunch or a quick dinner. Why not have a big pot of soup in the refrigerator you can just heat up for a quick bite when. Ingredients:
8 cups sharp white cheddar cheese |
1/4 cup grated parmesan cheese |
2 cups white onions, diced |
1 2/3 cups celery, diced |
3 leeks, whites and a few of the light greens thin sliced |
6 scallions, diced fine |
3 teaspoons minced garlic (more or less according to taste) |
1 cup white wine |
3 cups chicken broth |
3 cups milk |
3 cups heavy cream |
2 tablespoons dijon mustard |
2 teaspoons fresh thyme |
1/2 teaspoon red pepper flakes (to taste) |
1/2 cup butter |
1/2 cup flour |
salt |
pepper |
4 plum tomatoes, seeded and chopped |
parsley |
Directions:
1. Base - In a large soup pot, add the butter and bring to medium heat and melt. Then add in the onion, celery, leeks and garlic and coat until slightly tender. You don't want to brown these. Just slowly cook, about 8-10 minutes.
2. Roux and Broth - Add in the flour, dijon mustard and cook another minute to thicken the vegetables and make a roux, stirring constantly so it doesn't burn. Add in the wine and whisk in to deglaze the pan and get all the bits if any off the bottom and to thicken the sauce. Slowly add in the broth and bring to medium high heat. Cook for 3-4 minutes.
3. Puree - Remove from the heat when you do this. I like to use my immersion blender for this, it is so easy - invest in one, it is so worth it. But if you don't have one, use your good old fashioned blender. I puree about half way, I like a little texture to remain in my soup, but also like it creamy. So puree until it is to the consistency you like, return to the stove and continue to cook on medium heat for another 10 minutes.
4. Finish - Add in half of the milk and half of the cream, the cheese (cheddar and parmesan), fresh thyme, and red pepper flakes. Stir and continue to cook until the cheese has melted. Continue to add a little milk and cream even amounts until you reach your desired consistency. I do this because I have found some like their soup thicker, and others thinner, so I just keep adding a little at a time until it is right for you.
5. Test for Salt and pepper and add in the scallions. Cook just a couple of minutes more.
6. Serve - A large mug or bowl and add some parsley and tomato on top. ENJOY!
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